Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Honey |
| ½ cup | Vinegar |
| 1 \N | (4 to 5 lb.) duck; cleaned |
| 2 tablespoons | Bean paste |
| 2 tablespoons | Chopped fresh garlic |
| 2 teaspoons | Salt |
| ½ cup | Cooking wine |
| ½ cup | Sugar |
| 3 \N | Green onions |
Twelve hours before roasting the duck, place a large wok on the stove and fill with 1 gallon water. Add the honey and vinegar and bring to a full boil. Holding the duck by one wing, ladle the hot liquid over the duck, coating well. Continue to ladle for 3 mins. Tie the legs of the duck together with string and suspend over a container. Let the duck drip dry for 12 hours. Preheat oven to 400 F. Combine the bean paste, garlic, salt, wine, and sugar. Place the whole green onions in the duck cavity followed by the bean paste mixture. Sew the opening together and bake in preheated oven for 45 mins.
GOLDEN PALACE
7TH ST, NW, WASHINGTON, DC
BEVERAGE: TSING TAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .